Cottage Cheese Protein Churro Ice Cream

I have always loved churros, so I decided to turn those same flavors into this simple cottage cheese protein churro ice cream.

It gives you all the cinnamon sweetness of the classic dessert while still being a high protein treat you can feel good about eating.

Using cottage cheese as the base is the real secret here because it creates a rich, silky texture without any heavy churning.

Once it is blended, all the curds completely disappear, leaving behind a smooth base that freezes remarkably well.

Between the creamy caramel swirls and the crunchy cinnamon crisps, this has become one of my favorite treats to keep in the freezer.

Why I Love This Recipe

High Protein Treat – With cottage cheese as the main base, each serving gives you a solid boost of real protein.

Authentic Churro Flavor – Warm cinnamon, sweet maple, and rich dulce de leche capture that classic bakery taste perfectly.

Crispy Crunch in Every Scoop – Easy baked tortilla crisps add an incredible crunchy texture that mimics fresh fried churros.

No Ice Cream Maker Needed – You only need a blender and a standard loaf pan to make this dessert today.

The Ingredients

For the Cinnamon Sugar Crisps

• 2 Flour Tortillas (8-inch)
• 1 tbsp Melted Butter
• 2 tbsp Granulated Sugar
• 1 tsp Ground Cinnamon

For the Ice Cream

• 3 cups Full Fat Cottage Cheese
• 1/2 cup Dulce De Leche
• 2 tbsp Maple Syrup
• 1 1/2 tsp Ground Cinnamon
• 2 tsp Vanilla Extract
• 1/4 tsp Salt
• 1 cup Heavy Cream, Cold

For the Swirl

• 1/4 cup Dulce De Leche

How to Make This Recipe

Step 1

Preheat the oven to 375°F and line a baking sheet with parchment paper. Brush the tortillas with melted butter, sprinkle with the sugar and cinnamon and cut into strips with a pizza cutter.

Bake for 8 to 10 minutes until golden and crisp, let cool completely, then break into bite-size pieces.

Step 2

Place a 9×5-inch loaf pan in the freezer. Add the cottage cheese, 1/2 cup dulce de leche, maple syrup, cinnamon, vanilla and salt to a high-speed blender and blend for 1 to 2 minutes until completely silky.

Step 3

In a large chilled bowl, whip the heavy cream with a hand mixer until stiff peaks form, about 2 to 3 minutes.

Step 4

Stir a large spoonful of the cinnamon mixture into the whipped cream to lighten it. Gently fold in the rest until smooth and evenly combined.

Step 5

Microwave the remaining 1/4 cup dulce de leche for about 10 seconds so it becomes loose and drizzly.

Step 6

Spread half of the ice cream into the chilled pan, scatter with one third of the crisps and drizzle with half of the dulce de leche. Repeat with the remaining ice cream, another third of the crisps and the rest of the dulce de leche, then swirl gently with a spoon.

Save the last third of the crisps for serving. Press plastic wrap onto the surface and freeze for at least 6 hours or overnight.

Step 7

Soften at room temperature for 10 minutes before scooping. Top each scoop with the reserved cinnamon sugar crisps for extra crunch.

Quick Tips

Blend Until There Are No Curds Left

You’ll get the best results if you let your blender run for the full two minutes. Cottage cheese has small curds that will freeze into icy little bits if they are not completely broken down.

Stop the blender halfway through and scrape down the sides so nothing gets missed around the blades.

Taking this extra minute is the secret to turning this protein-packed cottage cheese base into a smooth treat that feels just like real ice cream.

Fold the Whipped Cream Very Gently

From my experience, the air trapped inside the whipped cream is what keeps this ice cream soft enough to scoop without needing an ice cream maker.

I recommend using a wide rubber spatula to gently slice down the middle, sweep around the bottom of the bowl, and fold the mixture over itself.

If you stir quickly or use a whisk, you will knock all the air out and end up with a very dense, hard block in the freezer.

Keep the Reserved Crisps on the Counter

My favorite trick here is to keep the final portion of your tortilla crisps in an airtight bag on your counter instead of putting them into the freezer.

The pieces you fold inside the ice cream will naturally soften up and taste just like tender churro bites.

Keeping the extra crisps dry at room temperature means you get a genuine, crunchy contrast whenever you sprinkle them on top before serving.

More Favorites

• Cottage Cheese Protein Chocolate Fudge Ice Cream
• Cottage Cheese Protein Churro Pancakes
• Cottage Cheese Protein Salted Honey Pistachio Ice Cream
• Cottage Cheese Protein Snickerdoodles
• Cottage Cheese Tres Leches Cake

Quick Answers

Can I use low-fat cottage cheese instead of full fat?

You can use low-fat cottage cheese, but the ice cream will turn out slightly icier because full-fat dairy creates the creamiest texture.

Sticking with full-fat cottage cheese still delivers a wonderful protein boost while giving you that authentic, velvety scoop.